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Companion Animals Companion and Comparative Animal Nutrition Chair: Nancy Irlbeck, Colorado State University 203

2:00 PM

Welcome. N. Irlbeck, Colorado State University.

2:05 PM

234

Effect of gut-loading time on nutrient content of adult feeder crickets. C. L. Dikeman*, S. D. Plesuk, D. L. Klimek, and L. G. Simmons, Omaha's Henry Doorly Zoo, Omaha, NE.

2:20 PM

235

Effect of supplement type on mineral content of feeder crickets and growth of leaf-tailed geckos. C. L. Dikeman*1, S. Plesuk1, A. Koraleski1, A. DeVries1, K. Bilof , D. Klimek1, J. Krebs1, and L. G. Simmons1, 1Omaha's Henry Doorly Zoo, Omaha, NE, 2University of Illinois, Urbana.

2

2:35 PM

236

Serum nutrient concentration comparisons between free-ranging and captive giraffe (Giraffa camelopardalis). D. A. Schmidt*1,2, M. R. Ellersieck3, and M. E. Griffin4, 1Lincoln Park Zoo, Chicago, IL, 2Zoological Society of San Diego, San Diego, CA, 3University of Missouri, Columbia, 4Purina Mills, LLC, Saint Louis, MO.

2:50 PM

Break

3:00 PM

237

Nutrient digestibility and fecal characteristics of exotic felids fed a beef-based raw diet. B. M. Vester*1, S. L. Burke2, C. L. Dikeman2, L. G. Simmons2, and K. S. Swanson1, 1University of Illinois, Urbana, 2Henry Doorly Zoo, Omaha, NE.

3:15 PM

238

Influence of dietary protein content and source on digestibility patterns and fecal osmolality in dogs differing in body size. J. Nery*1, C. Tournier2, V. Biourge2, H. Dumon1, and P. Nguyen1, 1École Nationale Vétérinaire de Nantes, Nantes, France, 2Royal Canin, Aimargues, France.

3:30 PM

Reception.

2:00 PM

ADSA Pioneer

Sour milk and sour grapes. G. Richardson, Utah State University, Logan.

2:15 PM

239

Chemical changes that predispose smoked cheddar cheese to calcium lactate crystallization. P. Rajbhandari*, J. Patel, E. Valentine, and P. S. Kindstedt, University of Vermont, Burlington.

2:30 PM

240

Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 1. Effect of storage temperature. J. Patel*, P. Rajbhandari, E. Valentine, and P. S. Kindstedt, University of Vermont, Burlington.

2:45 PM

241

Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 2. Effect of packaging tightness. E. Valentine*, P. Rajbhandari, J. Patel, and P. S. Kindstedt, University of Vermont, Burlington.

3:00 PM

242

Nucleation and growth rates of calcium lactate crystals on smoked cheddar cheese. 3. Effect of cheese surface. J. Patel*, E. Valentine, P. Rajbhandari, and P. S. Kindstedt, University of Vermont, Burlington.

3:15 PM

Break

3:30 PM

243

Influence of native pasture feeding time on conjugated linoleic acid content in Ragusano cheese. S. La Terra*1, V. M. Marino1, S. Carpino1, M. Manenti1, and G. Licitra1,2, 1CoRFiLaC, Regione Siciliana, Ragusa, Italy, 2D.A.C.P.A., Catania University, Catania, Italy.

3:45 PM

244

Novel approach for producing process cheese with reduced fat and reduced sodium content. L. E. Metzger and R. Kapoor*, Midwest Dairy Foods Research Center, St. Paul, MN.

4:00 PM

245

Influence of starter bacteria and salt to moisture ratio on calcium lactate crystal formation. S. Agarwal*, J. R. Powers, S. Chen, B. G. Swanson, and S. Clark, Washington State University, Pullman.

4:15 PM

246

Utilization of plant proteinase from Jack fruit (Artocarpus integrifolis) to accelerate the ripening of RAS cheese slurry as a functional food. E. E. El Tanboly* and M. A. El Hofi, National Research Center, Dokki, Cairo, Egypt.

Dairy Foods Cheese I Chair: Douglas Olson, Louisiana State University Agricultural Center 201

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